What is a Crown Roast?
Truly one of the most magnificent of all holiday entrees! A crown roast is usually done with lamb, veal, or pork. It makes for a handsome display for any dinner party. It is called a crown because it is two rib racks (usually 12 ribs from one pork loin) that are bent into a circle and then tied together with kitchen twine. The meatiest portion of the ribs forms the bottom of the crown and face inward. As with many meats cooking with the bones in adds to the flavor and the moistness of the meat.
A crown roast comes from the rib portion of the loin - perhaps the tastiest of all cuts. The rib chops are "frenched," then they are slightly cut and cracked at the bone so that they can be bent into a crown shape. Before roasting, the center is filled with an interesting stuffing, often containing fruit such as apples and dried cranberries. Before serving, frills are often added to the top of the bones to dress up the crown and to make for easier eating.
Generally a pork crown roast is ordered ahead of time from a local butcher shop or gourmet market. It is rarely found in your supermarket meat counter.
How Many Servings? It is generally suggest that you plan 3/4 to 1 pound per person which is approximately one (1) rib bone per person. The average Crown Roast will serve about 8 to 10 people. If you are serving fewer people, ask you butcher to tie a smaller roast for you.
Baking: Allow 20 - 25 minutes per pound, roasting until the meat is cooked to 155 degrees F. The crown roast will usually come from the butcher on some kind of support to help transfer the roast to the serving platter. If not, you can use the flat bottom of a springform or tart pan.
Sauces to serve with Crown Roast of Pork:
Match the sauce to go with your stuffing. For instance, if you make an Apple Stuffing, use the Hard Apple Cider Sauce recipe.
